Les Trois Petits Cochons (The Three Little Pigs) started in 1975 as a small charcuterie in the heart of New York's Greenwich Village. Founders Alain Sinturel and Jean Pierre Pradié cooked and offered pâtés and other French specialties to the neighborhood gourmets. They soon received rave reviews by such notables as Craig Clairborne, Mimi Sheraton, James Beard, and others. Once word got out, they began making pâtés for other restaurants around Manhattan. By 1990, demand forced them to expand their operation. Today, they make their pâtés in their kitchen, House of Bricks, located in Wilkes Barre, PA. Les Trois Petits Cochons is recognized for its excellence as a leader in the specialty food business and industry it helped to create. They use all-natural, high quality ingredients, and craft small, handmade batches.

This mousse is made with foie gras, a delicate specialty from the southwest region of France. To develop the silkiness of this mousse, Les Trois Petits Cochons' chefs blend the foie gras with grapes and Sauternes wine.

I have purchased this mousse several times now and I must say I was amazed the first time I tried it. It has a rich full flavor and is smooth and easy to spread. It has become a part of my Christmas eve tradition now. Every year I serve it along with Russian caviar, very fine crackers and champagne. I highly recommend it.

By Nicholasfrom Iowaon Nov 29, 2016

Smooth and Tasty

This is my first time trying a patte and also my first experience with Foie Gras. I was blown away with the smooth consistency and mild flavor. This is best enjoyed alone on a thin cracker.

By SBPfrom Ormond Beach Flon Nov 22, 2016

As Promised

This was a creamy melt in your mouth bit of heaven fois gras mousse. It was for a Boujolais Nouveau Party and was an instant hit...thank you!

By J.M. McCaguefrom Pittsburgh, PAon Oct 03, 2016

Mousse de Canard

The mousse could have been a little more dense/fulsome from a consistency perspective.